Easy And Tasty Chicken Pasties Recipes

EASY CHICKEN & VEGETABLE PASTIES

Steps:

• Pre-heat your oven to 220ºC/200ºC fan
• Line your baking sheet with a non-stick cooking liner of grease with butter.
• Tear the chicken (75g) into smaller pieces with your fingers and put it into a large bowl. Add the sweetcorn (60g), peppers (45g), soft cheese (100g) and oregano (2 tsp) and mix until fully combined.
• Dust your work surface with a little flour and then roll out your pastry into a rectangle 2-3mm thick.
• Use a knife to cut the pastry into 6 squares (a dinner knife is fine, no need for anything too sharp).
• Evenly divide the chicken filling onto the centre of each square of pastry.
• Fold the pastry in half over the filling to form a triangle and then push down around the edges to seal in the filling. Use the prongs of a fork to push down the edges a little more to ensure they're sealed and leave a nice pattern.
• Place the pasties onto your baking sheet.
• Break your egg into a small bowl and beat it with a fork. Using a pastry brush, brush a little egg over the top of each pasty. Use your fork to prick a few holes in the top of each one.
• Pop them into the oven for 15-20 minutes, until the pasty is golden brown.
• Once cooked remove from the oven, either enjoy them hot (caution they will be very hot so allow them to cool a little) or pop them onto a cooling rack to cool before eating them cold.

EASY AND TASTY CHICKEN PASTIES

Steps:

• 1. On lightly floured surface, roll out pie crust to about 1/8-inch thickness, if thicker than that. Cut into six 6-inch circles, using a small plate or bowl as a guide.
• 2. Mix together all other ingredients, and spoon 1/6 of the mixture onto one half of each circle, within 1/2-inch of edges. Fold pastry over and pinch edges to seal. Cut three or four small vents on top of each pastie.
• 3. Bake on ungreased cookie sheet in 425 degree oven for 25 minutes, or until lightly browned. Cool a little and enjoy! *I always peel my celery before mincing; this not only gets rid of the "strings", the liquid from the celery is more readily released to moisten the chicken.

CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN

Steps:

• Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
• Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
• Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
• Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
• Brush edges with milk, fold corners to the centre sealing edges.
• Brush with beaten egg or milk and bake for 35 minutes until golden brown.
• Eat warm or cold.

PESTO CHICKEN PUFF PASTIES

Steps:

• Preheat the oven to 350°F or 180°C.
• Dice the chicken into half-inch cubes.
• Heat the oil in a skillet. Add the chicken and garlic. Cook, stirring frequently, for about 10 minutes until the chicken is fully cooked. Remove from the heat.
• Roll out the puff pastry sheets and cut each in half (cut the shortest distance through the middle so you are left with two short, fat rectangles not long thin ones).
• Add the pesto sauce and tomatoes to the chicken and stir to mix.
• Spoon equal amounts of the chicken mixture onto the pastry sheets, covering half of each sheet but leaving a gap at the edge to seal the pastry.
• Top the chicken mixture with the grated mozzarella cheese.
• Beat the egg. Brush egg around the inside edge of each pasty then fold the pastry over to seal. Crimp with a fork to reinforce the seal.
• Brush each pasty with the beaten egg.
• Bake in the oven for 15-20 minutes (mine take closer to 20) until the pastry is golden.
• Serve hot and enjoy!